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Wednesday, 30 June 2010

While tending to my garden, I noticed
that my two elderflower trees were in full bloom with white cheerful
bunches of sweet-smelling flowers. I could not help myself but to pluck
some to try out this recipe that I've been dying to do....

Gently rinse over the elderflowers to remove any dirt or little creatures.
Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool.
Add lemon slices and then the flowers.
Leave in a cool place for 24 hours, stirring occasionally.
Strain through some muslin and bottle.

Put water, elderflower cordial, sugar, and rose water into a
saucepan just large enough to hold the nectarines. Bring to the boil,
stirring frequently to ensure all the sugar dissolves.

Reduce the heat and add the nectarines to the pan. Poach gently for
10-12 minutes, turning every so often, until they are tender when
pierced with a sharp knife. Remove from the pan and allow to cool
slightly before carefully peeling away the skins, cutting the fruit in
half and removing the stones.

Increase the heat once more and boil the poaching liquid until it
has reduced by two thirds and is syrupy. Allow the syrup to cool, then
pour it over the nectarines. Chill until you are ready to serve.

Thursday, 24 June 2010

In Denmark, it is a
tradition that stretches all the way back to pagan times, when it was
considered a celebration of the solstice. It is celebrated by lighting a
large bonfire on the beach.
Historically, it was also a time when healers gathered medical supplies for the remainder of the year.

Quote:

Instructions on how to celebrate Sankt Hans Daytaken from e-How

You will need:
* Blanket
* Chair
* Twigs and old clothes (optional)
* Picnic food
* Picnic basket
1. Head to the beaches on the night of June 23. Traditionally, the
fires lit for Saint John are built all along the Danish coastline.

2. Purchase food and drink for a Danish picnic. Picnicking on Sankt
Hans Aften remains a popular way to celebrate the holiday. Many
cultural institutions, such as the Danish Museum, even host picnics on
their grounds.

3. Build a witch effigy by tying sticks together in the shape of a
person, and then placing clothes over the frame. Many Danes today have
adopted the German tradition of placing a scarecrow-like effigy of a
witch into the bonfires on the night of June 23.

4. Learn the lyrics to "Vi Elsker Vort Land." This is the national
song of Denmark, and is sung while around the fire at nearly every Sankt
Hans Aften celebration around Denmark.

5. Bring a chair and a blanket with you to the bonfires, as the beaches in Denmark can get quite cold in June.

6. Seek out a group of Danish teenagers who have recently graduated
from high school. These kids participate in a new tradition in which
they gather up all of their school notes and burn them in the Sankt Hans
Aften bonfires to celebrate graduation.

7. Arrive at the coast early to select an area for yourself close
to the fire. Before the fire is lit, there will likely be a speech by a
local politician or writer, which means many people will arrive late,
after the speech is over.

Tuesday, 22 June 2010

Preheat oven to 180C.
Spread bread thickly with butter and rhubarb jam.
Cut the bread into triangles and arrange them in a greased oven-proof dish.
Whisk together cream, sugar, eggs and vanilla.
Pour over the bread and bake for 25-30 minutes.

Heat the oil in a wok or heavy-bottomed pot over high flame.
Fry shallots until fragrant. Add the garlic and chili paste and stir
fry for about 30 seconds. Add chicken stir fry until chicken is almost
cooked through.
Reduce heat to medium and stir in the rice noodles, tossing them to heat through.
Then stir in the seasonings and stir thoroughly making sure the
noodle is well coated with the seasoning. Add mussels and prawns.
Set the noodles away from the center of the wok and pour the beaten
egg into the cleared space. Let the egg cook until just set, and then
stir into the noodles.
Add the sprouts and chives and turn off the heat. Adjust seasoning and serve.

We had planned a brunch over at my place and since the weather was
nice and sunny, I thought it would be great fun to have it alfresco.
We had char kuey teow along with Janet's delicious scones, lemon curd, pineapple chutneys and rhubarb jam.

After the meal, Folake demonstrated the art of tying a traditional
African headgear. It has been a long time since I played dress-up with
my friends, and we had a great time indeed.

Preheat oven 180C.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Sieve the flour, baking powder and salt together in a bowl and make a well in the centre.
Whisk the buttermilk and cold water together in a jug and gradually
whisk this into the bowl, slowly incorporating the flour with each new
addition of liquid.
Finally, add the eggs a little at a time until you have a smooth batter.

Now place a large, solid frying pan over a medium heat, add 2
teaspoons of the butter. Then, using a tablespoon of batter per pancake,
place 2 or 3 spoonfuls into the pan.
They will take about 1 minute to turn golden brown, then turn them
over using a spatula and fork. Give them another 45 seconds on the other
side.

Saturday, 12 June 2010

Sieve the flour, salt and baking powder into a large bowl, add the
caster sugar and mix. Rub in the butter and make a well in the centre.
In another bowl, whisk the eggs and then add the milk. Pour all but
60ml of this liquid into the dry ingredients and, using one hand, mix to
a soft dough, adding more liquid if necessary.

Turn out onto a floured work surface and knead until a dough is
formed. Sprinkle with flour and gently roll out until it's 2-5cm
(3/4-2in) thick. Cut with a round 5cm (2in) cutter into scones. Place on
a lightly floured baking tray.

Bake in the centre of the oven for 7-10 minutes until golden brown
on top. Cool on a wire rack. Serve split with butter and jam or with jam
and a blob of whipped cream.